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54 2015

Journal of Food and Nutrition Research
Súhrny čísla 3 / 2015

Lopes, B. M. – Lessa, V. L. – Silva, B. M. – Carvalho Filho, M. A. S. – Schnitzler, E. – Lacerda, L. G.
Xanthan gum: properties, production conditions, quality and economic perspective
Journal of Food and Nutrition Research, 54, 2015, č. 3, s. 185-194

Luiz Gustavo Lacerda, Department of Biotechnology, Positivo University, Rua Professor Pedro Viriato Parigot de Souza 5300, 81280-330 Curitiba, Paraná, Brazil. E-mail: luizgustavo@up.com.br, tel.: + 55 41 33173403

Received 23 March 2015; revised 8 May 2015; accepted 25 May 2015; published online 3 June 2015.

Súhrn: Xanthan gum is an important exopolysaccharide produced by Xanthomonas campestris in controlled conditions. These conditions must be carefully evaluated in order to obtain an optimal combination between yield and quality of the gum, and with production costs. The issue of this review is to provide a consolidated source of information on studies about xanthan gum production, such as new strains, supplementation of the fermentation medium, alternative carbon sources, effects of temperature, pH, stirrer speed and air flow. The quality of the final product is also discussed. Lastly, this review includes the overviews related to applications and commercial perspectives.

Kľúčové slová: xanthan gum; exopolysaccharide; Xanthomonas campestris; production; quality

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